This flavorful Filipino BBQ Pork is perfect for any grill gathering! The marinated pork is sweet, savory, and slightly smoky, making your taste buds dance with joy.
Cooking it on a stick makes it super fun to eat! I love serving it with rice and a cool drink—it’s a guaranteed hit with friends and family. Who can resist that delicious glaze? 
Key Ingredients & Substitutions
Pork: I recommend using pork shoulder for its balance of meat and fat, which helps keep the BBQ juicy. If you prefer a leaner option, pork belly works too. You can also use chicken thighs if you’re looking for a lighter protein.
Soy Sauce: Regular soy sauce is great for this recipe, but you could opt for low-sodium soy sauce if you’re watching your salt intake. Tamari is a good gluten-free alternative if you need it.
Vinegar: Cane vinegar is traditional for its unique flavor, but you can substitute white vinegar or even apple cider vinegar if needed. Each type will give a slightly different taste.
Brown Sugar: This adds a nice sweetness to balance the savory elements. If you’re out, you can substitute with white sugar or even honey, but adjust the quantity as honey is sweeter.
Banana Ketchup: This sweet, tangy ketchup is key to Filipino BBQ. If you can’t find it, you can use regular ketchup mixed with a little brown sugar and vinegar for a similar effect.
How Do I Marinate the Pork for Maximum Flavor?
Marinating is crucial for a delicious BBQ pork. You want every piece well-touched by the flavors. For best results, follow these tips:
- Mix the marinade ingredients well so they blend seamlessly.
- After adding the pork, make sure you coat every piece thoroughly. Use your hands for this, but don’t forget to wash them afterward!
- For the best flavor, let the pork marinate for a few hours or overnight in the fridge. The longer, the better!
How to Make Filipino BBQ Pork (Pork Barbecue)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup vinegar (cane or white vinegar)
- 1/4 cup brown sugar
- 1/4 cup banana ketchup
- 3 cloves garlic, minced
- 1 onion, grated or finely chopped
- 1 tsp black pepper
- 1/2 tsp salt
For the Pork:
- 2 lbs pork shoulder or pork belly, cut into 1-inch cubes
For Grilling:
- Bamboo skewers, soaked in water for at least 30 minutes
- Cooking oil for grilling or brushing
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time for marinating the pork, plus at least 1 hour (or preferably overnight) for the meat to soak up the flavors. Grilling will take an additional 20-30 minutes. In total, plan for at least 1 hour and 15 minutes, but allowing for overnight marination is best for flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the soy sauce, vinegar, brown sugar, banana ketchup, minced garlic, grated onion, black pepper, and salt. Stir everything together until the sugar is dissolved, and you have a well-mixed marinade.
2. Marinate the Pork:
Add the cubed pork to the marinade, making sure all the pieces are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. For the best results, let it marinate overnight to absorb all the delicious flavors.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using an indoor grill pan, preheat that now too. This helps get those nice grill marks on your pork!
4. Skewer the Pork:
Take the soaked bamboo skewers and thread the marinated pork pieces onto them, packing them tightly but ensuring they aren’t overly compressed. This allows for even cooking.
5. Grill the Skewers:
Brush the grill with a little cooking oil to prevent sticking. Place your skewers on the grill and cook for about 4-5 minutes on each side, or until the pork is thoroughly cooked and has lovely grill marks. To enhance the flavor, brush the skewers with some additional marinade or oil while they’re grilling.
6. Rest and Serve:
Once the pork is cooked through, remove the skewers from the grill and let them rest for a few minutes. This helps keep the juices in. Serve your Filipino BBQ Pork with steamed rice, atchara (pickled papaya), and your favorite dipping sauces for a delightful meal. Enjoy the flavors of the Philippines!
Can I Use Other Cuts of Pork for This Recipe?
Absolutely! While pork shoulder and pork belly are traditional choices for their flavor and tenderness, you can also use pork loin or tenderloin. Just keep in mind that leaner cuts may cook quicker, so adjust your grilling time accordingly to avoid overcooking.
Is There a Substitute for Banana Ketchup?
If you can’t find banana ketchup, a mixture of regular ketchup and a bit of brown sugar can work as an alternative. Use about 3 tablespoons of ketchup with 1 tablespoon of sugar to mimic the sweet and tangy flavor. You might also consider adding a splash of vinegar for extra balance.
How to Store Leftover BBQ Pork?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them in a pan over low heat until heated through. For longer storage, you can freeze the cooked pork for up to 2 months; just make sure to wrap them well to avoid freezer burn!
Can I Cook This in the Oven If I Don’t Have a Grill?
Yes! Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil or parchment paper, and bake for about 20-25 minutes, turning halfway through. For that charred finish, you can broil them for the last few minutes of cooking—just keep a close eye on them to prevent burning!
